Monthly Archives: February 2008

Bar Blanc belongs to a growing brood of establishments whose names suggest scruffier atmospheres and more modest menus than the places actually present.

Cook Like a Ligurian.

Oysters and red wine might seem a bizarre pairing, but 20 years ago white wine with cheese sounded strange.

Handmade meatball sausages are subtly seasoned with onion, garlic, cumin, cinnamon, allspice and nutmeg and baked in a bubbling tomato sauce.

New York has become the second major battleground, after California, for the restyled, fluffed up, fruit-topped new wave of frozen yogurt.

Canned tomatoes roasted in the oven make a kind of fresh-tasting tomato paste for a lovely soup or pasta sauce.

Bigos, the sauerkraut stew that many consider the national dish of Poland, is a very forgiving meal that can be made in numerous ways.

Charlie Trotter will open a restaurant on Madison Avenue, L’Entrecôte will close after 38 years, and more food news.

John Haney’s memoir captures what it was like to grow up Cockney in postwar London on a diet of winkles, whelks and prawns.

Unusual varieties of dried fruit, artisanal cheeses on the East End of Long Island and bamboo bags for getting your bread home from the bakery.

Searching America to rank 10 of the country’s most acclaimed, ambitious, promising or intriguing new restaurants.